Picture a warm, creamy Southern banana pudding, its sweet aroma wafting through the kitchen.
This comforting dessert is delightfully easy to make and feels like a hug in a bowl.
As layers of vanilla wafers, ripe bananas, and rich homemade pudding meld together, they transform into a cake-like treat that’s both nostalgic and indulgent.
Let’s bring this classic dish to life and savor every spoonful.
Kitchen Tools Required
- 1 large saucepan
- 1 whisk
- 1 large mixing bowl
- Measuring cups and spoons
- 1 9×13-inch baking dish
- 1 plastic wrap
Ingredients
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 box vanilla wafers (approximately 12 ounces)
- 4 large ripe bananas, sliced
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
Cook & Prep Time
To efficiently manage your time while preparing Southern Banana Pudding, you can follow this timeline:
- Preparation and Reading (5 minutes)
- Read through the entire recipe and gather all necessary equipment and ingredients.
- Prep Work (15 minutes)
- Measure out the milk, sugar, flour, salt, and vanilla extract.
- Separate the egg yolks from the whites.
- Slice the bananas and set aside.
- Prepare the baking dish by setting aside the vanilla wafers.
- Cooking (10 minutes)
- In a large saucepan, combine the milk, sugar, flour, egg yolks, and salt over medium heat. Whisk constantly until the mixture thickens, approximately 10 minutes.
- Cooling (5 minutes)
- Remove the saucepan from the heat and stir in the vanilla extract. Allow the pudding to cool slightly.
- Assembling (10 minutes)
- Layer one-third of the vanilla wafers in the bottom of the baking dish.
- Top with one-third of the banana slices and one-third of the pudding.
- Repeat the layering process two more times, ending with a layer of pudding on top.
- Resting Time (4 hours)
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours to allow the pudding to set properly.
- Final Touches (10 minutes)
- Before serving, whip the heavy cream with powdered sugar until soft peaks form.
- Spread the whipped cream over the top layer of the pudding.
- Optionally, garnish with additional vanilla wafers or banana slices.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Combine the milk, sugar, flour, egg yolks, and salt in a large saucepan over medium heat, whisking constantly until thickened, about 10 minutes.
Remove saucepan from heat and stir in vanilla extract.
Allow pudding to cool slightly for about 5 minutes.
Layer one-third of the vanilla wafers in the bottom of a 9×13-inch baking dish.
Top wafers with one-third of the banana slices and one-third of the pudding.
Repeat the layering process two more times, ending with a layer of pudding on top.
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours to set.
Before serving, whip heavy cream with powdered sugar until soft peaks form.
Spread whipped cream over the top layer of the pudding.
Garnish with additional vanilla wafers or banana slices if desired.
Serving Tips
- Chilled Plates: Serve the banana pudding on chilled plates to enhance the invigorating, creamy texture of the dessert.
- Mint Garnish: Add a sprig of fresh mint on top for a pop of color and a hint of freshness.
- Caramel Drizzle: Drizzle a light layer of caramel sauce over the whipped cream for added sweetness and a rich flavor contrast.
- Chocolate Shavings: Sprinkle dark chocolate shavings on top for a touch of indulgence and a slight bitter balance.
- Toasted Nuts: Include a small portion of toasted pecans or walnuts for added crunch and a nutty flavor dimension.
Storage
To store Southern Banana Pudding, cover it tightly with plastic wrap and refrigerate.
Consume within 2-3 days for ideal freshness, as bananas can brown and wafers may become too soft.
Freezing
Southern Banana Pudding is best enjoyed fresh.
Freezing can alter its texture, making wafers soggy and bananas mushy.
If necessary, freeze without whipped cream.
Then add fresh whipped cream before serving.
Reheating
To reheat Southern Banana Pudding, use a microwave-safe dish.
Cover it with a microwave-safe lid or wrap.
Heat on low in short intervals.
Check frequently to avoid overcooking.
Final Thoughts
Southern banana pudding is a classic dessert that embodies the comforting flavors of the South.
With its creamy pudding base, layers of sweet bananas, and crunchy vanilla wafers, this dish is a delightful treat for any occasion.
The resting period allows the flavors to meld together beautifully, making each bite a harmonious blend of textures and tastes.
For the best results, take care to follow the instructions carefully and allow ample time for cooling and setting.
Enjoy this traditional dessert with family and friends, and savor the sweet, nostalgic flavors of the South.
Frequently Asked Questions
Can I Make Banana Pudding Without Eggs?
You can make banana pudding without eggs by using cornstarch as a thickener. Embrace the creamy, silky texture and let the rich vanilla aroma fill your kitchen. Chill it thoroughly for that quintessential Southern comfort without eggs.
How Can I Prevent Bananas From Browning?
To keep bananas from browning, drizzle lemon juice over slices, letting the citrus aroma blend with banana sweetness. Cover tightly to trap freshness, preserving their sunny hue and inviting, creamy texture in your delicious dessert creation.
What Can I Use Instead of Vanilla Wafers?
You can swap vanilla wafers with shortbread cookies for a buttery touch, or try graham crackers for a hint of nostalgia. Both options provide a delightful crunch, enhancing the creamy, sweet layers of your dessert.
Is It Possible to Use a Non-Dairy Milk Alternative?
You can definitely swap whole milk for almond or oat milk. This choice adds a nutty or creamy undertone, enhancing the dessert while respecting dietary preferences. Just make sure it’s unsweetened to balance the pudding’s natural sweetness.
How Do I Achieve a Thicker Pudding Consistency?
To thicken your pudding, use more flour and whisk vigorously over medium heat. You’ll feel it transform, becoming velvety and rich. The aroma of warm vanilla will envelop you, promising a delightful Southern treat.
Southern Banana Pudding
Equipment
- 1 large saucepan
- 1 Whisk
- 1 large mixing bowl
- 1 Measuring cups and spoons
- 1 9×13 inch baking dish
- 1 plastic wrap
Ingredients
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 box vanilla wafers approximately 12 ounces
- 4 large ripe bananas sliced
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
Instructions
- In a large saucepan, combine the milk, sugar, flour, egg yolks, and salt over medium heat, whisking constantly until thickened, about 10 minutes.
- Remove the saucepan from heat and stir in the vanilla extract.
- Allow the pudding to cool slightly for about 5 minutes.
- Layer one-third of the vanilla wafers in the bottom of a 9×13-inch baking dish.
- Top the wafers with one-third of the banana slices and one-third of the pudding.
- Repeat the layering process two more times, ending with a layer of pudding on top.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours to set.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form.
- Spread the whipped cream over the top layer of the pudding.
- Garnish with additional vanilla wafers or banana slices if desired.
Notes
